Toss the butternut squash and the onion in 2 tablespoons of the olive oil and spread on a baking sheet. Season with salt and pepper. Roast it until tender about 25 minutes.

Prepare the dough into any shape and size you want.

The dough should be fairly thin. Rub a bit of olive oil and garlic over the pizza dough add a thin layer of tomato sauce, then the cheese followed by the roasted butternut squash, onions and the mushrooms.

Bake until the crust is light golden brown 8-10 minutes. Remove from oven and sprinkled on top some rosemary sprigs.

Asparagus are probably one of my favourite vegetables.. I probably could eat them every day 🙂 they are incredibly tasty and easy to prepare.

This recipe takes 5/10 minutes to prepare and combines another flavour that I love – garlic.

3 Tbsp extra-virgin olive oil

8 cloves fresh garlic, minced (to taste)

500g asparagus, ends trimmed

sea salt and freshly ground black pepper

Fill a medium saucepan halfway with lightly salted water, and bring to a boil.

Prepare the asparagus, cut the bottom part about 1cm and discard. Slice the asparagus at a slight diagonal. Add them to the boiling water and lower the heat slightly to maintain a simmer for 2 minutes.

Drain the hot water and reserve the asparagus.

On a nonstick skillet or a wok, heat the olive oil, add the garlic stirring often for 1 minute, then add the asparagus, salt, and pepper, keep stirring until easily pierced.

Boil the butternut squash for till soft and set aside.
Heat the olive oil in a large saute pan, add the garlic and cook on a medium-low heat until softened. Add the mushrooms and cook for another 2- 3 minutes.
Then add the rice and seasoning and stir for 2 minutes, add the vinegar and stir.
Add the stock slowly and let it simmer for approximately 20-30 minutes, adding more hot water, if necessary.
When the rice is nearly cooked add the butternut squash.
Taste and add more salt and/or pepper, as needed.

Stir in the nutritional yeast and parmesan cheese through the finished risotto.

Place the spinach in a processor and blitz until fine. Then place all the other ingredients and pulse until pasty and combined.

The mixture should stick together enough to form patties, if it doesn’t add some chickpea flour or if to dry add some water.

📍Oven:
Preheat the oven to 200°C.
Make small balls with your hands and put them on a baking tray lined with parchment paper.
Bake them in the oven for about 30 minutes, carefully flipping them halfway throw (the longer you bake, the crispier they get).

📍Fried:

Heat enough oil to cover the balls.

Using two spoons shape into balls and gently drop into the hot oil. Cook each falafel for about 5 minutes until browned.

In a wok or frying pan heat 2 tablespoons olive oil over medium heat. Add the leeks, the thyme and coriander and cook until tender and beginning to caramelize. Then add the garlic and cook for 1 to 2 minutes longer, until fragrant.

In a food processor, pulse the cashews, flax eggs, salt, and pepper until combined. Add the leeks, lentils and bulgur and pulse until roughly combined.

Shape the mixture into 6 patties.

In a large frying pan, heat the remaining 2 olive oil tablespoons over medium heat. Cook until browned on the bottom, and then flip to brown the other side, about 3 minutes per side.

Heat 1 Tbsp of the olive oil in a big frying pan. Add the cumin seeds and spinach and cook for 2 minutes.

Allow the spinach to cool and then and squeeze out as much liquid as possible and chop them finely.

Combine all ingredients in a food processor. The mixture is a bit sticky if you can’t shape it add more flour, 1 teaspoon at a time.

Shape into 5 or 6 burgers.

Heat a pan over medium-low heat. Add 2 tablespoons of olive oil, followed by burgers. Fry for ~ 5 minutes, until is browning and has become crisp on the outside. Flip, cook for another 5 or so minutes until the burger is cooked through and crisp on both sides.